Skillet cornbread with beef and bean chilli

This tasty skillet cornbread with beef and bean chilli recipe will have you coming back for seconds! Quick, comforting and delicious - the perfect dinner idea for those busier nights!

  • 20 mins preparation
  • 20 mins cooking
  • Serves 6
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  • 1 1/4 cup (220g) fine instant polenta
  • 3/4 cup (110g) self-raising flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 1/2 cup (375ml) buttermilk
  • 100 gram butter, melted
  • 2 eggs
  • 1 cup (140g) corn kernels
  • 80 gram feta, crumbled coarsely
  • 2 green onions, sliced thinly
  • 1 green chilli, seeded, sliced thinly
Beef and bean chilli
  • 1 1/2 tablespoon olive oil
  • 1 medium red onion (170g), sliced thinly
  • 4 clove garlic, crushed
  • 800 gram minced (ground) beef
  • 1 tablespoon each ground cumin, coriander and smoked paprika
  • 1/2 teaspoon ground chilli
  • 400 gram canned kidney beans, rinsed, drained
  • 2 cup (500ml) passata (sieved pureed tomato)
  • 1/2 cup (125ml) chicken stock
  • 1 1/2 tablespoon red wine vinegar
  • 2 tablespoon fresh coriander sprigs


  • 1
    Make cornbread: Preheat oven to 200°C. Butter a 25cm top, 18cm base, ovenproof frying pan, dust with a little of the polenta. Combine dry ingredients in a large bowl; season. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, fetta, onion and chilli. Pour into frying pan; bake for 20 minutes or until golden and cooked through.
  • 2
    Meanwhile, heat oil in a large saucepan over medium-high heat, add onion and garlic; cook, stirring, for 2 minutes or until onion softens. Add mince and spices; cook, breaking mince up with a wooden spoon, for 2 minutes or until browned. Add beans, passata and stock, reduce heat to low; cook for 15 minutes or until mince is cooked through and mixture is thickened slightly. Add vinegar; season to taste.
  • 3
    Top chilli with coriander; serve with cornbread, and slices of avocado, if you like.


We made this beef & bean chilli a mild 'family friendly' dish, meaning there is only a hint of chilli for any children, or adults, who don't like the heat. If you want a bit of a chilli kick, feel free to add more. You can use fresh, frozen or canned corn kernels for the cornbread. You could also make the cornbread in a 22cm springform pan instead of a frying pan (skillet).

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